For home cooks who consider roasted chicken the go-to meat for many meals, this focused book is a helpful guide. It opens with 20 appealing recipes for roast chicken, from simple--like roast chicken with basil, scallion, lemon butter, and potatoes--to more advanced, such as salami-barded, salt-roasted chicken with fennel slaw, and roast chicken with morcilla sausage and pimentón de la Vera. Then there are sides: an assortment of potato recipes, plus such veggies as roasted cauliflower with dry-cured black olives and parsley leaves. Answering the question "What else can I do with roast chicken?" are recipes for roast chicken salads (including chicory salad with roast chicken, crispy croutons, and toasted garlic vinaigrette) and soups (black bean and ancho chile soup with roasted chicken, cilantro, and lime). This cookbook's homespun quality resonates with the subject matter--and the recipes are inspiring and varied enough to make eating chicken often an interesting proposition.